This recipe goes so well with Marina’s Chili recipe or Pulled Pork.  We loved it.  Enjoy!!

Based on a recipe from Mantitlement

INGREDIENTS:

FOR THE BACON:

12 slices of Circle B Ranch Hickory Smoked Bacon

FOR THE CORNBREAD:

1 Cup Yellow Cornmeal

1 Cup All Purpose Flour

1 Tbsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Kosher Salt

1/2 Cup Onion, Chopped

2 Cloves of Garlic, Minced

2 Large Jalapenos, Seeded & Diced

2 Large Eggs

1 1/2 Cup Buttermilk

6 Tbsp Butter, Melted and Cooled – PLUS 3 Tbsp more, not melted

1/4 Cup Honey

INSTRUCTIONS:

1 – Preheat oven to 350 degrees

2 – Place the bacon strips on a foil liked baking sheet

3 – Bake for 20-25 minutes or until crispy take out and let cool completely.

4 – When the bacon has cooled, dice into small pieces and set aside.

5 – And try not to eat it all 🙂

6 – Turn the over up to 400 degrees.

7 – Add 2 Tbsp Butter to hot cast iron skillet.

8 – Add the diced onion and cook for 3-4 minutes, stirring.

9 – Add the garlic and jalapeno and cook for 1-2 minutes more.

10 – Transfer to a plate and put the skillet back on the stove.

11 – In a large bowl, whisk the eggs, buttermilk, melted butter and honey.

12 – In another bowl, stir together both flours, cornmeal, baking powder, baking soda and salt.

13 – Add the cooled onion mixture to the wet ingredients and stir to combine.

14 – Pour the wet ingredients over the flour mixture and stir until it just comes together.

15 – Turn on the cast iron skillet to medium-high heat and add 1 Tbsp Butter.

16 – Brush the melted butter all over the bottom of the skillet and up the sides.

17 – Pour in the cornbread batter and place the skill in the oven.

18 – Bake for 15 minutes, then take out and add your diced, bacon pieces.

19 – Cook for another 10 minutes until golden brown on top.